Tag: salad

Green Tomato Salad

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This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.

gluten-free, paleo, low carb

Green Tomato Salad

4 oz rotisserie chicken

1 green tomato

5 sundried tomato halves (or roasted red pepper pieces)

1/2 c sautéed eggplant cubes

Squeeze lemon juice

Flake salt & pepper

Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.

Serves 1 for a light dinner

Dilly Bacon & Eggs Potato Salad

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It’s been a minute, hasn’t it? I’ve been wholly uninspired in the kitchen lately, opting for simple meals from batch-cooked protein + veg – or relying much too heavily on grab-n-go dinners.

Hoping brain is turning a corner there.

This was a quick & tasty lunch I batch prepped on Monday and had a couple times this week. Simple, fresh tasting and quick.

gluten-free, paleo

Dilly Bacon & Eggs Potato Salad

1/2 (ish) cup roasted mixed potatoes

2 hard boiled eggs

2 slices bacon

1-2 Tbsp mayo

Generous squeeze lemon

2 Tbsp chopped dill

Add the potatoes to a bowl. Chop the bacon and add. Reheat. While that is working, chop the dill and eggs.

Add the dill & eggs to the potato mixture and stir. Add the mayo and a generous squeeze lemon and stir again to combine well.

Serves 1 for lunch

Thai Peanut Quinoa Salad

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This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.

gluten-free, vegetarian, vegan

Thai Peanut Quinoa Salad

1 cup quinoa

2 cups water + your favorite stock situation

2 tsp olive oil

2 mandarin oranges, segmented and chopped

1 large carrot, diced

1/4 cup cilantro, chopped

1 large scallion, chopped

Hand full salted peanuts

6 leaves basil, chopped

1 Tbsp peanut butter

2 Tbsp soy sauce or aminos

1 Tbsp sesame oil

2 Tbsp lime juice

1.5 tsp coconut syrup

1 Tbsp garlic powder

To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.

While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.

In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.

Serves 3-4 with a protein

Salmon & Fruits Salad

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Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.

gluten-free, paleo, pescatarian

Salmon & Fruits Salad

Salmon steaks – I had 2 pre-portioned steaks and used those

Garlic powder

Sweet paprika powder

Dried oregano

Salt & pepper

Lemon juice

A little oil

I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.

While the salmon was going, I chucked the salad in a large bowl:

1/2 -1 cup watermelon, cut into bite-sized pieces

20 cherries, pitted and sliced

10-12 strawberries, hulled and quartered

2 nectarines, pitted and chopped

2 tsp each of fresh chopped: mint, cilantro & chives

1 tsp dried dill (fresh would be better but I used what I could find)

I tossed all with a dressing from:

1 Tbsp Dijon mustard

2 tsp fruity vinegar (my current is ume plum)

2 tsp sweetener (my current is coconut syrup)

2 Tbsp olive oil

2 tsp sweet paprika

1 tsp chili powder

Generous cracks salt & pepper

I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi

Makes 2 big salads but could stretch with more fish

Cucumber Herb Salad

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This fresh salad is tangy, herby and makes a great foil for a light Summer protein.

gluten-free, vegetarian, vegan, paleo

Cucumber Herb Salad

1 -2 medium cucumbers, sliced into thin rounds

Sprinkle crushed red pepper flakes

1 Tbsp Dijon mustard

1 small wire or red onion, sliced into thin moons

1-2 Tbsp fresh mint, chopped

2-4 Tbsp fresh parsley, chopped

3-4 Tbsp chives, snipped

2 tsp garlic powder

1-2 Tbsp lime juice

2 Tbsp sesame oil

2 tsp apple cider vinegar

Generous cracks salt & pepper

Combine all ingredients but the cucumber and onions to form a dressing. Toss with the veggies and serve with your favorite protein – or on a thick slab of toasted bread.

Serves 2

Beet & Olive Salad

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Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.

gluten-free, paleo, vegetarian, vegan

Beet & Olive Salad

4-6 pre-roasted & peeled beets, chopped

1/2 cup your favorite olives, chopped

1 medium shallot, minced

2 Tbsp capers, fried until just-crispy

Juice + zest of 1/2 a lemon

1/4 cup olive oil

3 Tbsp fresh mint, chopped

3 Tbsp fresh parsley, chopped

1 avocado, chopped

1 large hand full baby spinach per serving

Generous sprinkle red pepper flakes

Generous sprinkle your favorite nut (I used slivered almonds)

Flake salt & cracked black pepper

First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.

In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.

Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.

Serves 2-3 for lunch

Thai Chopped Salad

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Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.

gluten-free, vegetarian, vegan, paleo, low-carb

Thai Chopped Salad

2 medium roasted beets, skinned and chopped

1 large carrot, diced

1/2 cup cilantro, chopped

7-8 English breakfast radishes, diced

3 cloves garlic, minced

1 thumb ginger, minced

1 head romaine, ribboned

2 large scallions, chopped

3 Tbsp lime juice

1 tsp maple, date or coconut syrup

1/4 cup nut butter

2 Tbsp coconut aminos, soy sauce or tamari

1 big pinch cayenne or other spicy ground pepper

1 tsp sesame oil

Flake salt & black pepper

1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used

In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.

Add the veggies to the bowl and toss.

Add the lettuce and toss again.

Serve topped with flake salt, cracked pepper and roasted nuts.

Makes enough for 4 if your head of romaine is large

Korean BBQ Restaurant Salad

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This is my stab at re-creating (and enhancing) the table salad served at my favorite local Korean BBQ joint. Every time I see this salad I get excited about blueberries, so I added them to mine. I also added a splash of vinegar. Delicious.

gluten-free, vegetarian, vegan, paleo

Korean BBQ Restaurant Salad

Half a package arugula

Generous amount pomegranate arils

Big hand full blueberries

Big hand full sliced black olives

1-2Tbsp ground toasted sesame seeds

Splash fruity vinegar

10-12 cherry tomatoes, halved

Sprinkle olive oil

Generous sprinkle flake salt & black pepper

Toss all ingredients in a large salad bowl & serve with your favorite protein.

Makes 2 big salads

Tarragon Chicken Pita

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This is a nice and light chicken salad – perfect tucked inside a pita or scooped up with cucumber rounds.

gluten-free, paleo-ish

Tarragon Chicken Pita

2/3 – 1 cup pulled rotisserie chicken, chopped

2tsp – 1Tbsp tarragon mustard

2-3Tbsp pickled onion, chopped

Enough mayo to bind your ingredients together

1/2 small shallot, diced

2tsp fruity vinegar

3Tbsp slivered almonds or pine nuts

Arugula

Your favorite kind of pita as a vessel for serving – or just in a bowl with cucumber rounds for scooping

Mix everything but the arugula & pita. Season with salt & pepper to taste. Serve as desired.

Makes enough for 2 people if they have normal sized pitas; I wolfed the entire batch down because I was starving and my pitas are Middle-East sized.

Seared Peach Pesto Salad

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This is a nice salad as a meal. Serve with your favorite protein for a complete boost.

Gluten-free, vegetarian, vegan

Seared Peach Pesto Salad

4 Saturn (or other variety) peaches, cut into bite sized pieces

4 heads baby gem lettuce, chopped

200g green beans, snipped into bite sized pieces

Garlic oil

Salt & pepper

Red pepper flakes

Soy sauce, tamari or coconut aminos

Hand full of pine nuts

2 Tbsp of your favorite pesto

Juice 1/2 large lemon

A couple teaspoons water

First, sear the green beans and then the peaches in a little garlic oil in large pan over medium-high. Hit with salt & pepper and a little soy at the very end.

Add the peaches and green beans to a large bowl when done.

Chuck a big handful of pine nuts into the still-warm pan and shake around to toast.

Chop or rip the lettuce and add to the bowl.

To make the dressing, shake the pesto, lemon juice, generous cracks pepper & salt and a little water to make the dressing.

Toss and garnish with the pine nuts.

I served mine with a protein and topped with a little extra spice and black pepper.

Serves 2 as a big lunch salad